Baked Goat Cheese and Tomato Dip

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Basil, leaves
  • 2 Garlic cloves
  • 1 Onion, small
  • 1 (14.5-ounce can Tomatoes, petite

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Red pepper, dried
  • 1 Salt and pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 cup Sun-dried tomatoes in oil

• Dairy

  • 8 oz Cream cheese
  • 8 oz Goat cheese

Found on garnishwithlemon.com

Ingredients

• 1 small onion, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon dried crushed red pepper
• Pinch of sugar
• 1 (14.5-ounce) can petite-diced tomatoes
• 1/4 cup chopped sun-dried tomatoes in oil
• 1/4 cup chopped basil leaves
• Salt and pepper to taste
• 8 ounces goat cheese, softened
• 8 ounces cream cheese, softened

Directions

• Preheat the oven to 350 degrees.
• Add oil to a medium saucepan and heat over medium-high heat until hot. Add onion and saute until tender, about 5 minutes. Add garlic, tomato paste, crushed red pepper and sugar and stir for 30 seconds. Add diced tomatoes and sun-dried tomatoes. Cook for 1 minute and then reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. You want the tomato mixture to reduce and thicken. Remove from heat when it has reached the desired consistency. Stir in the basil and add salt and pepper to taste.
• Use a handheld mixer to blend the goat cheese and cream cheese together. Lightly grease a shallow baking dish (a pie plate works well as does an 11 x 7 dish). Spread the cheese mixture into the dish and top with the tomato mixture.
• Bake for 15-18 minutes or until heated through.